Name: No-Bake Coconut Praline Cookies Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup evaporated milk; 2 cups brown sugar; 1/2 cup granulated sugar; 1/2 cup corn syrup; 1/2 cup unsalted butter; 1 tsp vanilla extract; 2 cups chopped pecans; 2 cups shredded coconut; 1 tsp flaked sea salt

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Introduction

No-Bake Coconut Praline Cookies offer a delightful combination of crunchy pecans, sweet shredded coconut, and rich caramel flavors. These easy-to-make treats come together quickly without the need for an oven, perfect for satisfying your sweet tooth in no time.

The image shows several small, round, creamy beige cookies with a rough, chunky texture from chopped nuts mixed throughout. The front cookie is partially bitten, showing a softer, pale inside with a slight crumbly texture. The cookies sit directly on a smooth, white marbled surface, and the background is softly blurred to highlight the front cookie's detailed nutty texture and light golden color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chopped pecans
1/2 cup evaporated milk
2 cups brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups shredded coconut
1 tsp flaked sea salt
1/2 cup corn syrup
1/2 cup unsalted butter

Instructions

Step 1: In a large saucepan, combine evaporated milk, brown sugar, corn syrup, granulated sugar, and butter over medium heat. Stir continuously until the mixture is smooth and fully combined.
Step 2: Bring the mixture to a boil and cook for about 3 minutes, or until it reaches the softball stage (235°F). Stir constantly to prevent burning.
Step 3: Remove the saucepan from the heat and stir in the vanilla extract.
Step 4: Mix in the chopped pecans and shredded coconut, stirring until the mixture thickens and is well combined.
Step 5: Allow the mixture to cool slightly, then scoop spoonfuls onto a parchment-lined baking tray, spacing them apart to avoid sticking.
Step 6: Sprinkle each cookie with flaked sea salt for a touch of contrast and flavor.
Step 7: Let the cookies cool completely until they set before serving.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the mixture.
Substitute shredded coconut with toasted coconut flakes for a deeper flavor.
If you don’t have evaporated milk, whole milk can be used as a substitute, though the texture may vary slightly.
Use light corn syrup to keep the color of the cookies lighter; dark corn syrup will give a richer taste and color.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep them in a cool, dry place to maintain their texture. If they become too soft, chill briefly before serving. These cookies do not require reheating.

How to Serve

A close-up view shows several no-bake cookies arranged on white parchment paper over a white marbled surface. Each cookie is round and chunky, made of a thick, glossy beige mixture studded with small brown nut pieces and flakes, giving them a rough texture. The cookies have uneven edges, with some bits sticking out, and the mixture looks creamy and slightly sticky. The light reflects softly on the surface, highlighting the shiny, moist appearance of the cookie dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or cashews based on your preference. Just make sure to chop them roughly for the best texture.

What does reaching the softball stage mean?

The softball stage refers to heating the sugar mixture to about 235°F, where a small amount dropped into cold water forms a soft, pliable ball. This ensures the right consistency for your cookies.